****I know it isn’t Tuesday, but I have just now managed to drag myself from my sick bed to post this recipe. Thankfully I had the forethought to get it typed up on Monday before the “super deadly stomach bug of doom” (with appropriate creepy music) broke out in our house. All 3 of us were laid out yesterday and of course who got it the worst? You guessed it, ME! Luckily Ant was over the worst of it by Tuesday morning, and was able to do a spectacular job of taking care of Tiny, who blessedly had it the easiest.
This was the first time that Tiny has had anything worse than a sniffle and I felt absolutely horrible that I couldn’t even get out of bed to help. Of course, tomorrow is Ant’s last day at work and he couldn’t stay home with me again today. But I’m on the mend and can at least stomach crackers now, Yay! As if there weren’t enough things on my plate already, we are leaving at 6am Friday morning to look at apartments in D.C. So, In case I don’t have another chance to post before next Monday, everyone wish us luck and have a Great Weekend!****
We have finally come to the last recipe for this Irish themed month. This is an interesting one for me. I have never cooked lamb before, and get kinda squeamish about doing so now because I remember all the little lambs I delivered and bottle fed growing up. I’m just trying to pretend it is beef and move on as quickly as possible.
This is also my last stew of the season which is a little sad since soups and stews are some of my favorite things to cook. Ant doesn’t think they should be eaten during warm weather. Boo! (I know it doesn’t make any sense to me either.)
|Sorry, I know it just looks like Goulash, but I haven’t
figured out how to photograph food yet!
2 strips of bacon
1 Large onion – chopped
3 Large cloves of garlic – minced
1.5 lbs. of Lamb – cubed
1/2 c. flour
1/2 t. salt
1/2 t. pepper
olive oil as needed
3 cups beef broth*
1/2 t. thyme
1 bay leaf
1 c. carrots – sliced on the diagonal
4-5 large potatoes – cubed
*Sub dark beer (lager) for 1 cup or so of the beef broth as long as you end up with 3 c. of liquid total.*
In a large pan cook the bacon until done. Remove and chop after cooled.
Cook the onions and garlic in the bacon grease until softened and golden.
Move onion mix to the Crockpot with the bacon.
Add salt and pepper to the flour and toss the lamb cubes in the mix until covered.
Shake off any excess flour and brown the meat in the remaining bacon grease. (This should be done in batches, adding oil as necessary.)
When all the meat in browned, add it to the crock pot with the carrots, potatoes, bay and thyme.
Pour the broth into the cooking pan and bring to a boil, scraping up any browned bits. Then add liquid to the Crockpot and stir everything together.
I cooked mine on high for about 3 hours, but set the temperature according to your schedule.
**If you are planning to let the Crockpot simmer for an extended amount of time you do not have to brown the meat, but you may have to add some flour (mixed with a bit of melted butter) in order to thicken the stew up.**
This recipe is pretty much my mash-up of every lamb stew recipe I have ever seen. I was pretty much making it up as I went along trying to add all the best parts. (I couldn’t get any beer at the time I was cooking, but I’m sure it would have made everything better.) If you do happen to give this recipe a try, please let me know what you think. Ant said it was amazing but I admit I did not try any, and I’d love to hear feed back from anyone who actually eats lamb!
#83 – Irish Lamb Stew